After it came out of the oven, sorry for the bad photo guys!
So this might not look as good as it tastes, but trust me when I say, it tastes GREAT!! Wow what a delicious Banana Chocolate Bread! I usually don’t like banana bread, so I was hesitant to make this, but I had 2 bananas that were going to go bad, and I can’t resist the opportunity to eat chocolate. I will warn you, it is dense, so I hope you like rich bold flavor:) I don’t see why this couldn’t be eaten for desert and breakfast;P
BTW you should make this in a bread pan…I didn’t have one so I used a pie making pan, worked just as good though! If you are allergic to nuts, just take them out, they are not essential but they do add flavor and a punch of omega 3’s and nutrients. Walnuts are reported to be very good for brain health, and its funny because they look like tiny brains themselves. Ironic right?
This recipe was inspired by Beaming Baker.
Before it went into the oven.
Chocolate Banana Bread - Gluten FreePrint Recipe
- 2 - Ripe Bananas
- 1/2 Cup - Cocoa Flour (Quality fair trade stuff, no Hershey's please!)
- 1/4 Cup - Coconut Oil (melted)
- 1/4 Cup - Maple Syrup
- 1/4 Cup - Coconut Sugar (or your choice of sweetener, ex: Stevia, Xylitol, brown sugar etc)
- 1 Cup - Almond Flour
- 1 Cup - All Purpose Gluten Free Flour (or my favorite ratio of 40% White Rice flour, 40% Potato Flour, 20% Brown Rice Flour)
- 1/4 Cups - Walnuts (optional)
- 2 - 2.5oz Packages of Taza Chocolate (BEST CHOCOLATE IN THE WORLD!) or chocolate chips of your choice
- 1 - Egg OR 1 Tbsp Chia or Ground Flax Seeds + 3 Tbsp water
- 1 tsp - Vanilla Extract
- 1 tsp - Baking Powder
- 1/2 tsp - Baking Soda
- Salt to taste
Preheat your oven to 350F.
Prepare your flax/chia egg by combining it with water and letting it sit for a few minutes or until it thickens into a paste. If you are using an egg, crack it open and please proceed to the next step.
Get a large mixing bowl and add all of your ingredients while stirring them together repeatedly, saving your flours and the baking soda/powder for last. Stir in everything very well until there are no more clumps or visible flour on the sides/bottom of the bowl. It will look quite liquidy (as mine did, see photo above), but don't fear, this is key to making the bread soft yet dense and moist inside. Just make sure it is not TOO watery, add more flour if that is the case.
Pour your batter into an oiled bread pan and bake for 1 hour minimum. Poke with a knife/toothpick to check the inside of your bread when the time is up to be sure it has cooked through.
When you are happy with how much it has cooked, turn your stove off, take it out and let it cool before cutting.
Eat warm and be blessed!